Kadamba chutney recipe | Vegetable chutney

Kadamba chutney | vegetable chutney is a easy South Indian chutney recipe, made with mixed vegetables. When amma was living in an apartment few years agao, they used to celebrate a festival there. During that time, there will be bulk cooking in a common place for all of them. On the last the day of the festival, they made this kadmaba chutney with all the left over veggies. Hooked by the taste of chutney she asked for the recipe and noted down too. Though i have heard the recipe from her, never attempted to make it at home. Few weeks while clearing up the refrigerator, i tried out this chutney. We all loved it with idli and dosa. Yesterday made this again for the posting this recipe of kadamba chutney in jeyashirs kitchen. Check out my full collection of chutney recipes.
Scroll down to read the notes section to see tips for variation.

Kadamba chutney recipe

Preparation Time : 15 mins | Cooking Time : 15 Mins |Serves: 4-5

Mixed Vegetables* 1 cup
Urad dal 1 tblsp
Channa dal 1 tblsp
Red chili 3-4
Onion 1
Garlic 3 pods (optional)
Tomato 1/2
Coriander leaves handful
Mint leaves handful
Curry leaves few
Ginger a small piece
Salt as needed
Coconut 1 tblsp (optional)
Oil 4-5 tsp
Mustard seeds 1/4 tsp
* I used carrot, chow chow, cabbage,ridge gourd, red capsicum and green capsicum .
You can add yellow pumpkin, bottle gourd,radish and cauliflower too.
Video on how to make kadamba chutney

Method:

- In a pan add oil and add in the urad dal, chana dal and red chili.
Roast till the dal turns golden brown.

- Roughly chop the onion, tomato and all the veggies.
- Once the dal turns brown, take it out from the pan and keep it aside.

(adsbygoogle = window.adsbygoogle || []).push({});

Add the chopped onions, ginger and garlic.
Saute till the onions turn slightly brown. Add the tomatoes.

Add the coriander leaves, curry leaves and mint leaves.
Cook till the leaves shrinks.

Keep it aside.
Add little oil and add the veggies.
Cook in a medium low flame for 4-5 minutes. Be careful not to burn this.
When the veggies are bit soft, switch off the flame.

Allow this to cool completely and add grated coconut. (if adding)

Grind this in a mixie. Add water while grinding.

Transfer it to a bowl and season it with mustard seeds.

Kadamba chutney or vegetable chutney is ready to serve.
Serve with idli, dosa or even this chutney goes well with chapathis too.

Notes:

Ginger and mint contributes more to the taste, so do not omit them.
If making this as a thogayal, skip the chana dal and add 1 more tblsp of urad dal.
Grind coarsely and do not add much water while grinding. It should be thick.
This kadamba chutney|veg thogayal is a best pair for curd rice too.